Victoria Sponge Cupcakes

Until I left home my diet consisted of Victoria Sponge at the weekend with a really weak cup of tea from my Nan. This is also my step dads idea of heaven, I can picture his face now as soon as anyone mentions the idea of cake, and if its Victoria Sponge even better.

I was thinking of something along those lines and doing an amazing Victoria sponge, but then I felt like its been done time and time again and its pretty boring as a cake, don’t get me wrong it’s a great cake- just not really anything special. Plus I haven’t made cupcakes in years and I could hear the little cupcake baking tray crying.

So, this is my Victoria Sponge cupcakes, they aren’t the cleanest to eat- and are kinda like cupcake doughnuts- but is that really so bad. Plus even a horse liked it, so I guarantee you will.

The best thing about these cupcakes is how easy and quick they are, not only to make but to eat (I’m eating one right now). They are super simple, fluffy jam filled cups of joy.

Firstly you want to make the batter for the cupcakes, what you’ll need is:

  • 120g butter
  • 120g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 120g self-raising flour

Mix the dry ingredients together, add the egg and vanilla extract, melt the butter and slowly fold it in, making sure you add the air in your folds- this is really important so your cupcakes are super fluffy.

Once the batter is made spoon into the cupcake cases and put in the oven at 180 degrees- fan oven. For 15 mins or until gold brown.

While the cupcakes are being cooked make the butter cream.

  • 120g butter, softened
  • 120g caster sugar
  • 1 tsp vanilla extract

Mix it all together, making sure its all smooth, put into a piping bag and then into the fridge to make sure its not too soft.

You can make your own jam for this, but for the sake of being speedy, spoon some jam (I used raspberry) into a pan- heat up until it becomes smooth and then place into a piping bag with a small metal nozzle- you can get these super cheap from amazon.

Once the cakes are out and have cooled, make a small hole in the top of the cup cake, push the nozzle of the piping bag with the jam into the top and slowly squeeze wile bring it out. This will make sure that a even amount of jam will be in the middle, don’t over flow it because it’ll mix with the butter mix on the top.

Once you’ve filled all the cupcakes with jam, snip the end off the piping bag with the butter icing in and pour a good amount onto the top, use the back of a cold spoon to spread it around the top of the cake. And you are done. Super simple modern twist on a Victoria sponge.


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